Moroccan Chicken Pilaf Recipe

Name: Moroccan Chicken Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon saffron thread, chopped; 1 tablespoon hot water; 1 3/4 chicken stock, hot; olive oil; 2 lbs chicken thighs, bone-in; 1 large red onion, coarsely chopped; 1 green bell pepper, coarsely chopped; 1 red bell pepper, coarsely chopped; 3 garlic cloves, chopped; 1/2 teaspoon crushed red pepper flakes; 2 teaspoons ground cumin; 3 teaspoons ground coriander; 1 cup basmati rice; 1/2 cup kalamata olive

Servings: persons

1/2 teaspoon saffron thread, chopped
1 tablespoon hot water
1 3/4 chicken stock, hot
olive oil
2 lbs chicken thighs, bone-in
1 large red onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 teaspoons ground cumin
3 teaspoons ground coriander
1 cup basmati rice
1/2 cup kalamata olive

1
Heat oven to 350u00b0F.
2
Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
3
While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside.
4
Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
5
Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
6
Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
7
Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
8
Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on.
9
Stir in olives and serve.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 teaspoon saffron thread, chopped, 1 tablespoon hot water, 1 3/4 chicken stock, hot, olive oil, and more.

Yes, Moroccan Chicken Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken Pilaf

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